Whole wheat cookies infused with ajwain (carom seeds).
These crispy, lightly sweet and savory cookies are perfect with a cup of chai or coffee. They are eggless and made using simple pantry ingredients.
Baking cookies is calming for many of us — an easy, focused process that delivers immediate, delicious results. Unlike elaborate cakes or delicate tarts, these ajwain cookies are straightforward to make, need no special equipment, and come together quickly. After a busy day, a short session of dough-mixing and rolling can be the perfect way to unwind.
These cookies are made with regular atta (whole wheat flour commonly used for roti). The ajwain gives them a distinctive, slightly pungent aroma that pairs wonderfully with the light sweetness of the cookie. If you enjoy savory-sweet tea biscuits, you’ll appreciate how these balance texture and flavor.
Why you’ll love these Ajwain Cookies
- Made with whole wheat flour for a rustic texture
- Simple ingredients and no need for special tools
- Eggless, suitable for many dietary preferences
- Crispy and crunchy when baked properly
- Excellent to serve with tea or coffee
These are among the easiest cookies to prepare: mix the dry ingredients, cut in the butter until you have crumb-like pieces, add a little milk to bind, roll, cut, and bake. Most of the ingredients — whole wheat flour, sugar, butter, baking powder, ajwain and milk — are staples in many kitchens.
Ajwain, also called carom seeds, has a strong, slightly bitter, and aromatic flavor. It is commonly used in Indian cooking for flatbreads and lentil dishes; here it lends a savory note that complements the cookie’s mild sweetness. If you prefer a milder ajwain flavor, simply reduce the amount used.
These cookies are best baked until crisp. I bake mine at 350°F (about 180°C) for 18–20 minutes. Aim for a thickness of about 1/4 inch when rolling the dough; rolling too thin can cause burning and an overly brittle texture.
Tip: The dough won’t be perfectly smooth and may crack when rolling. Work gently, apply even pressure, and lift and reposition the dough or patch cracks as you go. Gather scraps and roll them again to cut more cookies.
Method
Preheat your oven to 350°F (180°C). Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine 1.5 cups (195 g) atta (whole wheat flour), 1/4 teaspoon salt, 3 teaspoons ajwain (carom seeds), and 1/4 teaspoon baking powder.
- Add 1/4 cup plus 1 tablespoon (45 g) powdered sugar and mix until evenly distributed.
- Cut 1/2 cup (1 stick, 113 g) of room-temperature salted butter into small pieces and add to the bowl.
- Use your fingers or a fork to rub the butter into the flour mixture until it resembles coarse crumbs. A stand mixer with a paddle attachment may also be used.
- Add 1.5–2 tablespoons (22–30 ml) of milk, starting with 1 tablespoon, and add more only as needed to bring the dough together. Mix until a cohesive dough forms.
- Cover the dough with cling film and let it rest for 20 minutes to hydrate the flour and make rolling easier.
- Lightly dust a clean surface with a little whole wheat flour. Place the rested dough on the surface and roll it out to about 1/4 inch thickness. Roll slowly and apply even pressure to avoid cracks.
- Use a 2-inch round cookie cutter (or knife) to cut shapes. Transfer the cut cookies to the prepared baking sheet. Gather the remaining dough, reroll, and cut more; you should get roughly 18–20 cookies.
- Optionally sprinkle a few extra ajwain seeds on top of each cookie and lightly brush with milk for a slight sheen. Prick cookies with a fork to prevent puffing, if desired.
- Bake at 350°F (180°C) for 18–20 minutes, until the cookies are crisp and lightly golden around the edges. Allow to cool to room temperature on a wire rack before storing in an airtight container.
Ingredients
- 1.5 cups (195 g) atta (whole wheat flour)
- 1/4 teaspoon salt
- 3 teaspoons ajwain (carom seeds) — reduce if you prefer a milder flavor
- 1/4 teaspoon baking powder
- 1/4 cup + 1 tablespoon (45 g) powdered sugar
- 1/2 cup (113 g) salted butter, at room temperature
- 1.5–2 tablespoons (22–30 ml) milk, or as needed
Notes
- Reduce ajwain if you don’t want a strong carom flavor.
- If you like, add a pinch of ground cardamom or a drop of vanilla extract for a different aroma.
- Jaggery as a substitute for sugar can work, but it will change the color and flavor; adjust amounts and texture as needed.
These ajwain cookies store well in an airtight container at room temperature for several days and are a satisfying, crunchy treat to enjoy with tea. If you try the recipe, adjust the spice level to your taste and enjoy the simple pleasure of homemade cookies.